3 peppers, cored, deseeded, and cut into chunks
2 celery sticks, sliced
2 courgettes, halved lengthways and thickly sliced
250 g (8 oz) plum tomatoes, roughly chopped
2 garlic cloves, finely chopped
125 g (4 oz) quinoa and bulgar wheat grain mix
4 tablespoons red wine
300 ml (½ pint) hot vegetable stock
1 tablespoon tomato purée
1 teaspoon granular sweetener
15 g (2 oz) basil leaves, roughly torn
salt and pepper


1.Preheat the slow cooker if necessary. Place the peppers, celery, courgettes and tomatoes in the slow cooker ne and sprinkle over the garlic and grain mix.
2.Mix the red wine with the stock, tomato purée and sweetener, season to taste and pour into the slow cooker pot.
3.Stir the ingredients together, then cover and cook on high for 3-4 hours until the vegetables have softened and the grains have absorbed the liquid.
4.Stir the salad, then divide between 4 shallow bowls and serve topped with the torn basil leaves.
5.FOR HOT QUINOA & PRAWN SALAD, follow the recipe above to make the quinoa salad and divide between 4 bowls.
6.Omit the basil and divide 100 g (3½ oz) mixed spinach, watercress and rocket leaves and 175 g (6 oz) cooked peeled prawns between the bowls.

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